Favoured by the Capitol, District One has access to ingredients many residents of Panem do not. Even so, these strawberry biscuits are a luxury even among those in the luxury district. Heavy on the sugar and cream, with the addition of rare items like vanilla and cocoa powder, these biscuits are often served for breakfast on a child’s birthday – and on reaping day.
By August 29, 2013Published:
- Yield: 10 biscuits
- Prep: 20 mins
- Cook: 15 mins
- Ready In: 35 mins
Favoured by the Capitol, District One has access to ingredients many residents of Panem do not. Even so, these strawberry biscuits …
- 2 cups white flour
- 1/3 cup cocoa powder
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp butter, cold
- 1 cup heavy cream
- 1 tbsp vanilla extract
- 1 cup strawberries chopped
- Preheat oven to 425 and line a baking sheet with parchment paper.
- Wash strawberries, and chop - here, they have been halved, and then cut into smaller halves.
- Whisk together the dry ingredients.
- Add the cold butter: cut the butter into the flour mixture, then either blend with a pastry cutter OR use two knives, in a criss-cross motion, to cut the butter into pea-sized chunks. Having the butter in small pieces is important to the baking process here.
- Add the strawberries, and gently stir to coat the fruit with the flour mixture. Using your hands is acceptable here, so long as they are clean.
- Add cream and vanilla, and stir gently with a spatula until a loose dough forms.
- Turn the dough out on to a floured surface. Bring out a juice glass (or a biscuit cutter) and, pressing straight down (no twisting), cut out your biscuits.
- Transfer the biscuits to the lined baking sheet. Bake at 425 for 12-15 minutes. Serve with tea.